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Who's your most/least favorite food personality on Food Channel?
Favorite: Either Chiarello or Tyler Florence--I'm surprised nobody's mentioned him at all. Of all the food I've tried to cook after watching a tv chef, I have to say I've cooked more of Tyler's dishes than anyone else's.
Least favorite: It was Rachael, but that's getting too easy. I'd have to go against the grain and say Giada. I swear she'd put on that food orgasm face while popping cheez-its late night; she annoyingly overpronounces italian ingredients "paaahn-CHETTT-a" to show everyone how Italian she is, and it's as if she has someone pulling her cheeks as far apart as they can when she smiles. I can respect her love for Nutella, however.
Experiences with Lodge pre-seasoned cast iron?
Um, why no olive oil? I've been using olive oil for a few years on mine. Have I been wrong all along?
Post a recipe of a guilty pleasure of yours...
I don't know if these were ever in a cookbook or on the back of a can somewhere, but I've been chomping on them since my aunt brought them to parties when I was a kid:
Chocolate-covered peanut-butter Rice Krispies squares
1 cup peanut butter (crunchy)
1 cup sugar
1 cup corn syrup
6 cups Rice Krispies (I use generic store brand)
1 lb. semi-sweet chocolate morsels
1 lb. butterscotch morsels
Blend peanut butter, sugar, corn syrup in a saucepan over low heat; once it's all gooey, stir in the Rice Krispies (gently). Spread mix across cookie sheet, let it sit there for a little while.
Meanwhile, set up a double-boiler of some sort, and melt the chocolate and butterscotch morsels. Once melted, spread over Rice Krispies mix. Let it sit for a while until chocolate has solidified; cut into small squares. Refrigerate or enjoy right there.
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As a lifelong New Englander, I'm quite familiar with the Greek pizza place-style pie. Only recently have New York-style thin slice places been gaining in popularity. I like both. Another tip--I par-brown the crusts using a large cast-iron flat skillet (Emeril by All-Clad, I believe), and leave them in the fridge for my wife to throw in when I work nights. Gives it an extra crispy crust, but it stays nice and soft inside.